Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in‐depth research on this recently approved food resources and maximize its utilization in new food product development.

中文翻译：

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食品工业中的大麻：营养价值，健康益处和工业应用

自史前时代以来，亚洲社区就开始食用大麻（Cannabis sativa L.）种子。最近，澳大利亚，加拿大和美国已将四氢大麻酚含量低（<0.3％）的大麻的种植和食用合法化，并且由于其营养价值和药用潜力，人们对该大麻的兴趣也越来越高。这篇综述旨在总结大麻的化学成分，营养价值和潜在的健康益处，这是通过体外和体内研究得出的审判。大麻在食品工业中的应用由于其在某些功能特性上的不良表现而受到限制，因此比较了为改善这些特性而开发的最新加工方法。另外，还详细说明了将大麻籽掺入现有食品中的制造技术。这次审查将促进对这种最近批准的粮食资源的进一步深入研究，并最大限度地利用其在新的粮食产品开发中的利用。